Thursday, February 21, 2008

Wash the green chillies, slit them in the middle (by keeping intact). In a Plastic container add yoghurt, water, salt and beat it. Now add slit chillies to it, put the lid on top. In the morning take a steel tray, keep the chillies side by side (do not throw away the butter milk) and keep it in a sunny area whole day. In the evening add these chillies to the same buttermilk, repeat this process for 3 days. On the 3 rd day throw away the buttermilk. Now keep these chillies under the hot sun until all the chillies are dried up. You can turn now and then. But make sure to keep inside in the evening. Store these in an air-tight container, keep serviattes in side to remove any moisture it may have. Will stay for an year.

While serving:

Deep fry the chillies and serve.Serve with Yoghurt rice or daddojanem and any lentil curry. Yum........................

Tip:

You can stuff these chillies with turmeric, mustard powder, fenugreek powder, amchur (dried mango powder), hing and kala namak (black salt) or salt. When you have slitted the chilli, sprinkle some of this mixture inside and keep in butter milk. Taste will be so

Amma Cheppindi

This is for you mother!

Privacy Policy

Please respect my blog, I have seen some people posted my recipes without my acknowledgment. My recipes here are copyrighted. Please respect the policy. Well if you want my recipes to be posted, please give comments on how it went in your kitchen. I will be happy to read and reply. If you like my recipes and want to let others know please give them the link to my blog. I work hard trying the recipes, writing them and publish them for you to try. Just saying thanks would mean a lot to me. If the problem still persists I am afraid this blog won't be visible for public viewing.